Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 652 +
Ingredients
244½ large eggs 18337½ g sugar, caster 9780 ml double cream 6112½ g butter, cubed 815 g poppy seeds 244½ lemons, zested 13855 g flour, plain 101⅞ tsp baking powder 20⅜ tsp salt 8150 g icing sugar 244½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 244½ large eggs and 18337½ g sugar, caster until pale and frothy (2 mins) Add 9780 ml double cream and whisk 2 mins Melt 6112½ g butter, cubed in a small saucepan Add 815 g poppy seeds and 244½ lemons, zested and set aside Sift 13855 g flour, plain, 101⅞ tsp baking powder and 20⅜ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 8150 g icing sugar and 244½ tbsp lemon juice and pour over hot cake Leave for 30 minutes before removing from the tin Eat at room temperature
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